 Balochi namkeen roast | |
| Country or region | Balochistan,Sistan and Baluchestan province,Pakistani Balochistan,Nimruz Province |
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Balochi cuisine is the food and cuisine of theBaloch people native to theBalochistan region spanningAfghanistan,Iran andPakistan, as well as diasporan communities worldwide. Balochi food has a regional variance in contrast to the manycuisines of Pakistan andIran.[a][2][3]
Meat is the most commonly consumed food in Balochi cuisine. Most meat dishes are cooked on indirect heat with limited spices to preserve the real taste, such assajji anddampukht. Another traditional dish that is preserved from generations is known astabaheg—a dish of an entire goat marinated with dried pomegranate and salt.[4][5]
Fish is commonly consumed in thecoastal region of Balochistan.[6] The most common is "Mai o Bhat", simply fish with rice.[7]
There are many kinds of breads in Balochi cuisine, depending on region. A notable bread, known askaak orkurnoo, is made of wheat wrapped around a hot round stone and cooked around a fire in a hardened ball of bread that can last for days.[8]
Just like breads, desserts range from area or tribe. A notable and very popular dessert isgwadari halwa, which is cooked in a round, aged metal pot.[9][10]
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